If you’re craving a cozy, nourishing meal, this easy black bean chili checks all the boxes. It’s hearty, flavorful, and made in just one pot with simple pantry ingredients. Packed with protein-rich black beans, tender butternut squash, and warm spices, this chili is perfect for quick weeknight dinners, healthy meal prep, or comforting lunches all week long.
Naturally vegan and gluten-free, this recipe proves that meatless meals can be just as satisfying and bold. Best of all, it’s incredibly customizable, making it a dependable staple no matter the season.
Why You’ll Love This Easy Black Bean Chili
- One-pot simplicity means easy cooking and minimal cleanup
- Hearty and filling thanks to black beans and squash
- Healthy and wholesome with plant-based protein and fiber
- Perfect for meal prep — flavors get even better the next day
- Family-friendly with adjustable spice levels
This chili strikes the ideal balance between smoky, slightly sweet, and gently spicy, making it comforting without being overwhelming.
Ingredients You’ll Need
This recipe uses everyday ingredients that come together beautifully:
- Black beans (canned, drained, and rinsed)
- Butternut squash, peeled and cubed
- Yellow onion
- Red and green bell peppers
- Garlic cloves
- Diced tomatoes with juice
- Tomato paste
- Vegetable broth
- Olive oil
Spices & Seasonings
- Ground cumin
- Chili powder
- Smoked paprika
- Ground cinnamon
- Cayenne pepper (optional, to taste)
- Salt and black pepper
For Finishing
- Fresh lime juice
- Chopped cilantro
How to Make Easy Black Bean Chili (Step-by-Step)
Step 1: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers, cooking until softened and fragrant. Stir in the minced garlic and cook briefly until aromatic.
Step 2: Bloom the Spices
Add cumin, chili powder, smoked paprika, cinnamon, and cayenne pepper. Stir well and cook for about 30 seconds to release their flavors. Mix in the tomato paste and let it caramelize slightly for deeper richness.
Step 3: Simmer the Chili
Pour in the diced tomatoes with their juice and vegetable broth. Add the cubed butternut squash and bring everything to a gentle simmer. Cover and cook until the squash is fork-tender.
Step 4: Add the Beans
Stir in the black beans and continue simmering until heated through and the chili thickens to your liking.
Step 5: Finish & Serve
Remove from heat and stir in fresh lime juice. Season with salt and black pepper as needed. Garnish with chopped cilantro and serve warm.
Tips & Variations
- Make it milder: Skip the cayenne pepper for a kid-friendly version
- Extra veggies: Add corn, zucchini, or carrots for more texture
- Thicker chili: Mash some of the beans before adding them
- Spice boost: Add extra smoked paprika or chili powder
- No butternut squash? Sweet potatoes work just as well
Serving Ideas & Storage
Serve this easy black bean chili with:
- Steamed rice or quinoa
- Warm cornbread or tortilla chips
- Avocado slices or dairy-free sour cream
Storage:
- Refrigerate in an airtight container for up to 5 days
- Freeze for up to 3 months; thaw overnight before reheating
Easy Black Bean Chili with Butternut Squash
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Warm up with this hearty Easy Black Bean Chili — a cozy one-pot vegan dinner made with black beans, tender butternut squash, and bold smoky spices. Naturally gluten-free, high in protein and fiber, and perfect for weeknights, meal prep, or make-ahead lunches.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (optional, to taste)
1 tbsp tomato paste
1 (15 oz) can diced tomatoes, with juice
2 cups vegetable broth
3 cups butternut squash, peeled and cubed
2 (15 oz) cans black beans, drained and rinsed
Salt and black pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, green bell pepper, and red bell pepper. Cook 5–7 minutes until softened.
3. Stir in garlic and cook 30 seconds until fragrant.
4. Add cumin, chili powder, smoked paprika, cinnamon, and cayenne. Stir 30 seconds to bloom spices.
5. Mix in tomato paste and cook 1 minute, stirring often.
6. Pour in diced tomatoes (with juice) and vegetable broth; stir to combine.
7. Add butternut squash. Bring to a gentle simmer, then cover and cook 15–20 minutes until squash is fork-tender.
8. Stir in black beans and simmer 5–8 minutes until heated through and chili thickens slightly.
9. Season with salt and black pepper to taste. Turn off heat and stir in lime juice.
10. Serve warm topped with fresh cilantro.
Notes
Make it mild: Skip the cayenne for a kid-friendly version.
Swap the squash: Sweet potato or pumpkin cubes work great.
Thicker chili: Mash 1 cup of beans before adding them back in.
Storage: Refrigerate up to 5 days or freeze up to 3 months.
Serving ideas: Great with rice, quinoa, tortilla chips, or avocado on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 14g |
| Carbohydrates | 48g |
| Fat | 8g |
| Fiber | 14g |
| Sodium | ~480mg |
Final Thoughts
This easy black bean chili is everything a comfort meal should be — warming, nourishing, and simple to make. Whether you’re meal prepping for the week or looking for a reliable meatless dinner, this recipe delivers bold flavor with minimal effort. Once you try it, it’s bound to become a regular in your kitchen.